Coconut-chile Sauce

• ½ habanero chile, seeds removed
• 1 13.5-oz. can coconut milk (discard the fat)
• 1 tablespoon Champagne vinegar or white wine vinegar
• 1 teaspoon sugar
• Kosher salt

Lychee salad
1 20-oz can lychees (drained, halved)
1/2 small red onion (thinly sliced)
1 Chinese sausage (sliced, fried until crispy, and finely chopped)
6 garlic cloves (thinly sliced, fried until crispy)
1/3 cup fresh basil leaves (chopped)
1/3 cup fresh cilantro leaves (chopped)
1/3 cup fresh mint leaves (chopped)
1 lime (about 3 tbs lime juice)
1/3 cup roasted almond (chopped)
1 tsp shichimi togarashi (optional)

To make coconut sauce:

1. In a medium saucepan over medium heat, simmer chile and coconut milk until reduced by half (about 15 minutes).
2. Remove from heat.
3. Discard chile.
4. Add vinegar and sugar.
5. Season with salt.
6. Let cool.

Assembling:

1. In a salad bowl, add coconut sauce.
2. Top with chopped basil, cilantro, mint, fried garlic, roasted almond, and shichimi togarashi.
3. Add chopped sausage.
4. Drizzle with lime juice.
5. Add lychees and onion.